Funnel Cake
Narrative
by Erin Dugan
April 18, 2019
Not everyone loves the Tulsa State fair. I can’t blame those people. It’s crowded, overpriced, and can make your head and stomach hurt. The fair itself is sensory overload but if you are with people that make you happy you can overlook all of those bad things. I went to the fair a lot as a kid so it has a sort of nostalgia. But I have a soft spot for it because of the time I spent there with my high school friends. The fair comes the same time every year, and, like clockwork we all went together almost everyday. No matter what was happening in our lives. Amidst drama, heartbreak and the stress of school and work, we all set everything aside to spend quality time together at the fair. There is something quite romantic about being on a sky-ride or at the top of the Ferris Wheel. Time seems to stop, noises start to fade, and you are left with a picture perfect moment with people you want to remember for the rest of your life, whether they stay in it or not.
Funnel Cake
(12 servings)|(20 mins)
Ingredients
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 3 ⅔ cups of all purpose flour
- 3 eggs
- ¼ cup of white sugar
- 2 cups of milk
- 1 quart vegetable oil (for frying)
- 2 tablespoons of confectioner’s sugar
Directions
Mix salt, baking powder, and half the flour in a bowl. Set aside.
Cream eggs, sugar and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
Heat the oil to 375 degrees in an 8-inch skillet.
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.
References
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